Maybe Pizza?
Gus's experiments in making pizza with very hot ovens. And pizza reviews, why not?
August 9, 2012

The WFO is still in the curing stages, but that doesn't mean I can't cook something in them. I hope. I didn't actually do any research on this so don't tell on me.

Pizza[0]
Pizza[0]

There she is. Pizza #0. A simple 10" pepperoni + moz + Secret Aardvark jerk sauce & red sauce on a high gluten + wheat crust. Total bake time was around 4 minutes (temp was ~575°). It was tasty.

You can tell it's wood fired because of the little black piece of apple wood char that popped onto it from the fire.

Detail of a Real Authentic Pizza
Detail of a Real Authentic Pizza

Pizza #1 (I'm using programmer lingo here, so this is actually the second pizza). Well, that is a different story…

I learned something today.

I learned that you can make a beautiful pepperoni, mushroom, and jalapeño pizza and then ruin it at the end. All you have to do is slide your almost finished pizza on your metal peel and then raise it to the top of your WFO to give the pepperoni dark crispy edges. And then here's the tricky part that ensures success: don't use the insulated sliding handle. Instead, grab the metal where it's nice and hot. That way you can jerk your hand away, causing the pizza to bounce off and fall sideways towards the ground.

Pizza[1]
Pizza[1]

You live, you learn, you make more pizza.

It still tasted OK.

I can't wait till I can crank this guy up to 1k.